ALBÓNDIGAS EN SALSA CHIPOTLE
This past weekend I had the pleasure of speaking at the Blogalicious Weekend conference at the Ritz-Carlton South Beach in Florida. I had an absolutely incredible time and was inspired by so many of the women I met, but more on that later this week.
The kind folks at Kenmore hosted a pop-up kitchen at the conference and invited me several weeks ago to do a cooking demo using their kitchen. There was one challenge: I had to choose a recipe that could be made only using small appliances.
I thought for several days about what I could make with only access to a blender, a convection toaster oven, a toaster, a stand mixer, an induction pad, a food processor, a coffee maker or teakettle and a slow cooker. It was a tough decision because I really wanted to make rajas con crema, but without a sink and an oven, I didn’t think I could pull it off.
A few weekends ago, my mom was foraging through my refrigerator looking for a snack and I ended up giving her some albóndigas (meatballs) over rice. She loved them so much that she gobbled up the last of what little was left in a Tupperware from a few nights before.
The next day at 7 a.m. – a Sunday – my mom called to tell me she’d been up all night thinking about albóndigas and that she needed my recipe so she could make them herself that day. Seldom in my life has my mom, who is an amazing cook, called me for a recipe – it’s always me calling her. That’s when I decided if they were good enough for mom to call me at 7 a.m. on a Sunday and risk waking me up on the one day a week that I like to sleep in, then the Blogalicious crowd would surely love this recipe, too. If you weren’t able to see it live in Miami, check out the video below of the cooking demo from start to finish.
Albóndigas are a simple comfort food, easy to make and even easier to eat. Some people like to make their albóndigas bigger so they can accommodate a whole egg filling on the inside. José only likes them without egg, so a few months ago I finally learned this recipe from our family friend, Esmeralda. This is her recipe, so we fondly call it albóndigas estilo Esme (or in English: meatballs, Esme-style) in our house. It’s a simple but traditional Mexican food sure to please the whole family.
Muchas gracias to Rich Goldsmith and Sam Monnie from Kenmore for inviting me to share this recipe with the Blogalicious crowd and for providing me with video to share with my readers. Thanks also to all my wonderful fans and the conference attendees who came to the demo and tasting.
If you’re a fan of the Tortilla and are located in or near Chicago, stay tuned for details soon because Kenmore has invited me back to do a live studio audience cooking show that will be scheduled in November at the Kenmore Live Studio in downtown Chicago!
Albóndigas en Salsa Chipotle
- 1.3 to 1.5 lbs ground beef
- kosher salt & pepper to taste
- 1/4 to 1/3 of a white onion, finely diced, plus one thick slice
- 1 egg, scrambled
- 3.5 oz can of chipotles en adobo
- a few tablespoons of canola or vegetable oil
- 5-6 Roma tomatoes
- ½ cup water
- 2-3 tsp caldo de pollo, en polvo or about ½ of 1 chicken bullion, chopped (optional)
Serve with: White rice or whole black beans (canned or made from scratch; if using canned, just make one 12 oz can).
Mix the ground beef, onion, salt, pepper and egg. Form meatballs about the size of a round tablespoon or slightly larger. Place them on an aluminum foil-lined baking sheet and broil on high for about 8-10 minutes. (If using a convection toaster oven, use the broil option and cook for about 15 minutes.)
While they’re cooking, cut up 5-6 Roma tomatoes and put in the blender with 1 thick slice of onion and about 3/4 of a 3.5 oz can of chipotles en adobo. Puree.
Add a few tablespoons of canola oil to a stockpot and heat the oil. Fry the puree for a few minutes, then stir. Add about a ½ cup of water and about 2-3 tsp of chicken consommé if desired. Stir in well.
Once the meatballs are done in the broiler, they will have rendered some juice. Spoon the meatballs into the tomato and chipotle puree and carefully add the juice from the meatballs by picking up the foil and funneling it into the pot. Bring to a boil and then cover and simmer for 8-10 minutes. Turn off burner and remove from heat. Allow the pot to sit for 15 minutes to let the meatballs absorb the chipotle flavor from the sauce. Serving this dish with a soup ladle is best to ensure you get both meatballs and enough salsa.
Serve over white rice and with a side of whole black beans.
Yields 20-25 meatballs depending on how large you make them.
- Have you ever had albóndigas? How do you like them? Do you make them differently? If you put something other than egg in the middle, let me know here in the comments.